Rice Kheer
Creamy, cardamom-scented rice pudding sweetened with condensed milk and topped with cashews and raisins. A classic Indian dessert that's simple to make and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- ½ cup basmati rice
- 4 cups whole milk
- ¾ cup sweetened condensed milk
- 2 tbsp ghee or butter
- 4 whole green cardamom pods, lightly crushed
- ¼ cup cashew pieces
- ¼ cup raisins
- 10 whole saffron threads
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 2 minutes.
- 2
Soak saffron threads in 2 tbsp warm milk for 5 minutes until color releases.
- 3
Heat ghee in a heavy-bottomed pot over medium heat. Toast cashews and raisins until fragrant, about 2 minutes.
- 4
Add rinsed rice to the pot and stir for 1 minute until lightly coated with ghee.
- 5
Pour in 4 cups milk and add crushed cardamom pods. Bring to a boil, then reduce heat to low.
- 6
Simmer uncovered for 20 minutes, stirring occasionally, until rice is very soft and milk reduces by half.
- 7
Stir in condensed milk and saffron with its soaking milk. Simmer 3 more minutes until creamy.
- 8
Remove cardamom pods. The kheer should coat the back of a spoon and pour slowly.
- 9
Pour into bowls while warm. Top with reserved toasted cashews and raisins.
- 10
Serve warm or chilled; kheer thickens further as it cools.
Tools you’ll need
- heavy-bottomed pot (3-quart minimum)
- wooden spoon
- measuring cups and spoons
- fine-mesh strainer
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